Serve this frittata with a little olive tapenade and a simple salad of cucumber and tomatoes drizzled with olive oil and seasoned with dried oregano, salt and pepper.

By Stefano Faita

6 eggs
handful fresh parsley, chopped
salt and freshly ground pepper, to taste
1/2 cup Parmesan, grated
1/3 cup olive oil
1 small onion, finely chopped
1/2 orange pepper, diced
1 small zucchini, cut in small cubes
1 cup cremini mushrooms, sliced
2 cups baby spinach

  1. In a large bowl, whisk together eggs, parsley, salt and pepper. Stir in cheese. Set aside.
  2. Heat olive oil in a 10-inch, non-stick fry pan over medium-high heat. When olive oil is hot, sauté onions, orange peppers, zucchini and mushrooms until they begin to soften, about 4 minutes. Add baby spinach to pan and continue to sauté until spinach just starts to wilt, about 1 minute. Season mixture with salt and pepper.
  3. Reduce heat to medium and add egg mixture. Cook frittata until eggs are almost completely set. Carefully, flip frittata onto a plate and then slide back into pan to finish cooking other side, about 1 to 2 minutes. Serve warm.

Stefano Faita credits his mother with teaching him everything he knows about cooking. As a young boy, he would sit on the counter and watch his mom, a well-known food personality in Québec, prepare traditional Italian family favourites. In his new CBC television series, In the Kitchen with Stefano Faita, Stefano shares some of those rustic recipes and encourages viewers to get "in the kitchen" to enjoy food with friends and family.

Catch In the Kitchen with Stefano Faita weekdays at 3:30 p.m. on CBC.